Jazz Fest Pork Chops

• 2 12-3 lbs pork chops, 1/2 inch thick (about six)
• 2 teaspoons salt
• 1 tablespoon paprika
• 3 tablespoons dried parsley
• 1 teaspoon garlic powder
• 1 12 cups onions, sliced
• 16 ounces mushrooms, sliced
• 10 34 ounces cream of mushroom soup (one can)
• 10 34 ounces white wine
• 5 ounces dry sherry
• 3 tablespoons fresh marjoram
• 2 teaspoons dried thyme
• 3 tablespoons flour
• 3 tablespoons heavy cream

1. Make a mixture of salt, paprika, parsley and garlic powder.
2. Dust chops with mixture and set aside.
3. Whisk soup, wine sherry, thyme, marjoram, and flour together, getting out the lumps and set aside.
4. Place two chops on the bottom, cover with 1/3 of the onions and mushrooms, then repeat the layers finishing with the mushrooms.
5. Cover with liquid mixture and cook on low for 8 hours.
6. After eight hours everything will be extremely tender.
7. If there are bones, remove them.
8. Add cream and serve over noodles (or rice).
9. It should be noted that this is not a dish suitable for freezing and reheating.

pork chops, salt, paprika, parsley, garlic, onions, mushrooms, cream of mushroom soup, white wine, sherry, fresh marjoram, thyme, flour, heavy cream

Taken from www.food.com/recipe/jazz-fest-pork-chops-225425 (may not work)